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I had been eating kind of heavy meals over the last few days and I was feeling like something lighter and healthier. I remembered seeing a cauliflower and chickpea curry at a restaurant that I thought looked good and I wanted to try making it at home. With the main ingredients of cauliflower and chickpeas this curry sounded like it would fit both the light and healthy bills. I also wanted to fit a green vegetable into the curry and since fresh green beans are still available I decided to add some. I enjoy the chewy texture of brown rice and given that it is also the healthier option I thought that it would make the perfect bed to soak up the extra curry sauce. This curry is really easy to make and it takes very little effort or time so it is perfect for week nights. Given that the curry powder is the primary source of flavour you are going to want to use a tasty one and I used my favorite. The cauliflower and chickpea curry turned out really well. It was nice and tasty and light and yet still filling. I packed the leftovers up into individual servings and I have been bringing them to work for lunches this week. The leftover reheat well in a microwave and they have only been tasting better with age.

Cauliflower and Chickpea Curry

Servings: 4

ingredients

1 tablespoon oil

1 onion (chopped)

2 tablespoons curry powder

1 tablespoon garlic (chopped)

1 tablespoon ginger (chopped)

1 (14 ounce) can diced tomatoes

1 tablespoon chili sauce (optional)

1 head cauliflower (cut into florets)

1 (19 once) can chickpeas (rinsed and drained)

1 cup water

1/2 pound green beans (trimmed and sliced into 1 inch long pieces)

salt to taste

1/4 cup cilantro (chopped)

directions

Heat the oil in a large pan.

Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.

Add the garlic and ginger and cook until fragrant, about a minute.

Add the tomatoes, chili sauce, cauliflower, chickpeas and water and and bring to a boil.

Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes.

Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.

I made a cauliflower & chickpea curry last month. Yours looks much brighter than mine did. What brand of curry powder did you use? My recipe called for a combination of spices instead of curry powder, but this looks like an easy weeknight option.

Michelle C: You can cut down on or omit the chili sauce as you like. The only other thing adding spice to this dish is the curry powder. So if you use a mild curry powder the curry will be nice mild as well.

James: Great suggestion!

Soma: I do like the sound of a cauliflower tagine.

Katie: Thanks! I am using a Canon Xsi and I have really been enjoying it. I just started learning photography when I started my blog. Take a look at the photos from the archives to see my progress if you like. It has been almost as fun learning the food photography as it has been doing the cooking/baking and tasting. :)

Kimberlita & Natalie: I used S&B Oriental Curry Powder. It has an aroma just like my favorite Japanese curry.

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

Just made this and it was great! A few modifications that I thought I would post, as I was short on some ingredients...I was running low on curry so I used 1 Tbsp of curry and 1 tsp each of ground cumin, coriander and turmeric, and I didn't have green beans so I substituted with some chopped kale. The end result was awesome though! I may cut down on the water next time, though, as I like a thicker consistency. Thanks for the recipe....your blog is gorgeous and mighty impressive!

Great recipe :) I used a "kerrie masala" mixture and cayenne pepper instead of the chili sauce. Added some vegetable stock in place of salt. Had half a can of cannellini beans, so used those and not chickpeas.Served over basmati rice.. my flatmates are loving this :)

What an awesome recipe! I made this today and served it over brown rice alongside with a little bit of yogurt and some of the mango chutney from your other recipe (which is great too!) Will definitely be made again!!!

oh Kevin, why do you make it soooo difficult for me (and maybe others :)by posting so many delicious broccoli recipes. Which one to choose? Living in India I now will go to my kitchen (in this dreadful heat) and cook the curried one. Thanks anyway - love your blog photos, as always.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.